In a large saucepan over medium-low heat, combine all other ingredients, bringing them just to a boil. Simmer, stirring occasionally, until mixture reduces and thickens to a light syrup. Remove from heat and allow to cool before gently adding the berries. Set aside.

In a medium bowl, combine all ingredients with your fingertips then lightly rub the butter into crumbs between your palms. Work the mixture only until evenly textured, as you would when preparing basic pastry.

Assembly and Baking

Pre-heat oven to 375 degrees F. Divide the berries in syrup among 4 ramekins. (I used 1/2 cup capacity.) Divide the crisp mixture evenly over the berries. Arrange ramekins on a baking sheet and place on middle rack of oven. Bake for 35-40 minutes or until the topping is browned and the berry syrup is bubbling over the sides of the ramekins. Remove ramekins to a rack to cool for at least 10 minutes; they will be very hot. Best served while still warm. An ice cream or whipped cream accompaniment is optional, but really isn't necessary. Serves 4. –

Yellow raspberries!! Who woulda known? Do they taste like the red ones? I adore the crisp too, with rosemary. Since having a chocolate rosemary soup in Spain a couple of years ago, I've been a huge fan of a hint of rosemary in sweet dishes. Thanks for a FAB entry for WTSIM!

Lori Lynn – Thanks. I agree w/ you; ice cream would be gilding the lily.--Ricki – They taste exactly like the red ones, except, by chance, these were intensely flavored and oh, so sweet, the best so far this season.--Mona – Thank you. They are gorgeous! There was no way I was leaving the grocery w/out them. : )--Wiffy – Thank you, sweets. Romance is so much more than love and marriage. : )--Coco – You do need them. You don’t know how much you need them. : D--Thanks, Arundathi.--Sra – Thanks. They were a first for me.--Thank you, Ann!--Just like the red ones, Shn. Thanks!--Thanks, Simona. Don’t recall if I read correctly, but don’t you have rosemary growing in your garden?--Ruhama – How are you? Your own bramble bushes! How lucky!--Lisa – Thanks. If you bake these up and have them ready, next time you can eat dessert first. ; }--Thanks so much, Farida!--Suganya – Thanks. It was just pure dumb luck that I happened to be at the right place at the right time. Anything at Whole Foods is pricy, even toilet paper. : D I have no idea how much they were.--Jeanne – Thank you! Chocolate rosemary soup sounds divine and now has my wheels turning.--Kelly-Jane – Thanks. It wouldn’t feel like summer without berries.--Hi, TBC! Thanks so much. Practice, practice, practice.--Thanks, Jacque! I hope to see them around again sometime. They really are special.--Jules – Thank you. If I find them again, my husband will make sorbet out of them.--Hi, Mari! – Thank you!

I have these growing in my backyard and they are HEAVEN!! They don't taste like regular raspberries to me; they're less tart with a "warmer," softer flavor. If you closed your eyes and tasted one you would have no idea it was a raspberry. I would eat them by the bucket as a kid. This is the first time I've ever seen someone bake with them!

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.